Homemade Falafel Salad Bowl

I've been able to bring my ph level from 5.5 to 6.5 but I still want to get more alkaline.

I've lost a few pounds, so that's good.  And I feel (deep down) that I'm finally eating in a healthy manner.  As I said before, I had been eating healthy FOODS before, but I wasn't eating in a healthy manner (large meals, lots of carbs, lots of oils, etc).

Now I want to share a few foods with you.


The first is this homemade falafel recipe.  I took the basics from here and made a few tweaks to it.  Here's what *I* did:

Ingredients
  • 2 cups cooked lentils (see below)
  • 2 handfuls of fresh parsley (see below)
  • 1 whole jalapeño, chopped roughly (see below)
  • 1½ tablespoons olive oil
  • 3 garlic cloves
  • Juice of ½ a lemon juice
  • Some salt
  • 2 tablespoons non-wheat flour 
Notes
  • To make the lentils I put one cup of rinsed French lentils into my instant pot with 1½ cups of water and some salt and pepper and put it on manual for 1 minute with a 10 minute NPR.
  • I don't like cilantro, but if YOU do, feel free to use cilantro in place of half or all of the parsley.
  • If you don't like spicy, you can remove the innards and seeds of the jalapeno or use less jalapeno.  Also, I discovered I can't put the whole thing in my food processor.  Ha!  I had to remove it and give it a rough chop up in order to have it integrate into the mix.
Directions
Put everything other than the flour into a food processor and mix up until it looks mixed up.  Then large dollops onto a pan (I did some straight onto the pan and some onto a coconut oiled pan and they seemed to do about the same) and into a pre-heated 350 oven for 20 minutes, then I flipped them over and cooked for another 4 minutes or so.  I use a toaster oven so my times may be different than yours.  Nothing in here is going to kill you for being "not cooked enough" so it's just a matter of what kind of consistency you want your falafel to have.

Serving
I put a couple in a bowl and drizzled a hummus sauce on top that I'd added the juice of one lime to in order to make it more like dressing than dip.  You can mix up anything similar... tahini, lemon, etc.
Then I added some avocado slices, some butter lettuce, and some purple cabbage.
I took a bowl of this to work and it made a great salad.  I just cut it all up ahead of time so it ate more like a salad rather than stuffing ingredients into the butter lettuce leaves like a wrap.

I had some doubts as I've only ever previously made falafel using traditional chickpeas, but I like lentils and was glad to find this recipe.

Okay, I have to go now 'cause I'm getting ready for a show, but I'll be back with more bloggy goodness soon.




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